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Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil

INFORM International News on Fats, Oils, and Related Materials Pub Date : 2019-07-01 DOI:10.21748/INFORM.07.2019.14
C. Copado, Unlp Argentina Facultad de Ciencias Exactas, B. Diehl, V. Ixtaina
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用美拉德反应产物微胶囊化提高奇亚油的氧化稳定性
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INFORM International News on Fats, Oils, and Related Materials
INFORM International News on Fats, Oils, and Related Materials
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